Red Lentil Curry

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by Virginia Lauterbach, former SAWS Field Crew Leader


Servings: 3-4

Prep time: 5 min

Cook time: 20 min

This recipe, perfected in the wilderness after trail crew work days, won a spot on the podium at Wilderness Skills Institute's annual backcountry cookoff. Every year the best of the best backcountry chefs compete their skills on a single burning camp stove to bring home a taste of glory.  


  • 1 lb red lentils

  • 1 bag sweetened coconut flakes

  • 1-2 cartons (4oz each) dehydrated hashbrowns

  • 2-3 chicken/veg bullion

  • 1 T curry powder

  • 1T ground ginger

  • 1/4 cup dried onion

  • Tortillas

Optional Ingredients

  • Garlic powder

  • Cumin

  • Pepper flakes

  • Top with lime beer salt

  • Naan bread

Cooking Instructions

  1. Throw all ingredients in a pot and boil down until the lentils are done (20 minutes or so).

  2. Adjust spices to taste.

  3. Serve with tortillas or naan bread.

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